Savory Chicken Liver Pate

Ingredients:

3 Tbsp duck fat

1 large yellow onion, chopped

1 lb pasture-raised chicken livers

2 large pasture-raised hard-boiled eggs, peeled and chopped

2 Tbsp stone-ground mustard

1/2 tsp paprika

Redmond real salt or Celtic sea salt, to taste

Directions:

Put 1 Tbsp of the duck fat in a medium skillet over medium heat

Add the onion and saute until soft and slightly browned, roughly 5 minutes, then transfer the mixture to a blender or food processor

Rinse then pat the livers dry

Add the remaining 2 Tbsp of duck fat to the skillet

Fry the livers in a single layer, working in batches if needed, until browned on the outside and still slightly pink on the inside, roughly 3 to 5 minutes per side

Add the cooked livers, hard-boiled eggs, mustard, and paprika to the blender or food processor

Blend or pulse until roughly mixed and combined, keeping a bit of texture

Add redmond real salt or himalayan salt and black pepper, to taste

Transfer to a container

Cover and place in the fridge to chill before serving